2 tspn MCT Oil
2 tspn Ground Tumeric
2 tspn Ground cumin
500g (1 lb) chicken breast fillets (all fat removed) chopped
4 spring onions finely sliced
1/2 cup fresh flat leaf parsley chopped
400g (13 oz) can chopped tomatoes
4 cups (32 fl oz) reduced salt chicken stock
1/2 cup (3 oz) couscous
200g (6 1/2 oz) English spinach finely shredded
Heat the oil in a large pan, add the spices and chicken and cook over medium heat for 5
minutes or until the chicken is golden. Add the spring onions and parsley and cook for 2
minutes more. Stir in the tomatoes and stock, bring to the boil, reduce heat and simmer
for 15 minutes Remove from the heat and add the couscous and spinach. Cover and
allow to stand for 10 minutes. Stir well before serving.
2 tspn Ground Tumeric
2 tspn Ground cumin
500g (1 lb) chicken breast fillets (all fat removed) chopped
4 spring onions finely sliced
1/2 cup fresh flat leaf parsley chopped
400g (13 oz) can chopped tomatoes
4 cups (32 fl oz) reduced salt chicken stock
1/2 cup (3 oz) couscous
200g (6 1/2 oz) English spinach finely shredded
Heat the oil in a large pan, add the spices and chicken and cook over medium heat for 5
minutes or until the chicken is golden. Add the spring onions and parsley and cook for 2
minutes more. Stir in the tomatoes and stock, bring to the boil, reduce heat and simmer
for 15 minutes Remove from the heat and add the couscous and spinach. Cover and
allow to stand for 10 minutes. Stir well before serving.
Little Leakers
Moroccan Chicken And Tomato Soup